Monday, May 24, 2010

Marinated Flank Steak Tortillas with Guacamole

I love tortillas & tacos. Our trip to Mexico city a few years back was a tad motivated by this as well as corn on a stick (and, of course, the possibility of meeting Esqueleto and watching lucha libre)

Did I ever say that my dream would be to have a taco truck at my wedding, in the middle of a beautiful field... I would sit on a chair, just a wee bit away from my friends, and watch them silently from afar, crunching away on a crispy corn taco, a good enough distance so that they do not see my happy mess.

The tacos we had in Mexico were soft, just like tortillas. Also, they were quite small.The guacamole was very, very spicy. Like, soooooo spicy, I cried.It was quite a funny sight: we didn't see women eating at outdoor stands. Being the stubborn girl that I am, I made a beeline for my taco and generously garnished it, not caring what the men thought. One bite only, and the tears ran down my cheeks - it was worse than swallowing a large tablespoon of siracha. I finished it, more than a handful of locals watching. Pride, it makes you do silly things.

Leave the beef to marinate overnight, this is a tough cut. Heat to BBQ to very hot and grill the beef for 3 minutes on each side - do not overcook, it will get tough. Sprinkle with cumin as you grill, if desired. Take off heat and rest for 5 minutes before cutting. Slice against the grain, very thin.

A-1 has nice meats. The ground beef is amazing (they do it a la minute, just say how much you need) and I am pretty sure that you could order flank, I just don't know if the have it available all the time. (Don't buy their sausage though! Not so good. Walk down the street to William J Walter)

I bought this flank steak in the Glebe (Glebe Meat Market) because I was in the area. The cheapest place to get it is Chinatown, it is usually quite good. I go to 168 on Wellington.

Search This Blog

À propos

This blog started out as a diary of what we ate at home on a daily basis. I cook everything from scratch, so it was nice to have a journal, a collection of all our recipes. In November 2010 opened Edgar, our tiny café.